Raw salad with baby beetroot and quinoa recipe

• 200 g (7.1oz) young beetroots
• 200 g (7.1oz) young carrots
• 200 g (7.1oz) young fennel
• 100 g (3.5oz) podded peas
• 100 g (3.5oz) podded broad beans
• 25 g (0.9oz) wild rocket
• 25 g (0.9oz) red endive lettuce
• 200 g (7.1oz) cooked quinoa
• 2 tbsp chives
• 2 tbsp young basil leaves
• 2 tbsp young fennel tips
• 2 tbsp young parsley leaves
• 25 ml (0.9fl oz) white wine vinegar
• 1 small wedge of lemon for juicing
• 50 ml (1.8fl oz) virgin olive oil
• 1 pinch sea salt and pepper

1. Trim and wash the beetroot, carrot and fennel and then slice into very thin pieces and place into a large mixing bowl.
2. Add the peas and broad beans to the bowl.
3. Add the rocket, herbs and quinoa.
4. Now sprinkle in the oil, lemon juice, vinegar, salt and pepper and with your fingertips mix the salad really well.
5. Serve and eat straight away.

young beetroots, carrots, young fennel, podded peas, beans, wild rocket, endive lettuce, quinoa, chives, basil, parsley, virgin olive oil, salt

Taken from www.lovefood.com/guide/recipes/16933/raw-salad-with-baby-beetroot-and-quinoa-recipe (may not work)